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Originally, ice-cream was made from cream, milk, sugar, eggs and flavouring agents. Before the
war the manufacture of ice-cream had become an important industry but, to keep the price within the
range of all, substitutes such as starch and gelatine had taken the place of cream and eggs. Before the
war large-scale manufacturers produced an ice-cream with a reasonable sugar and fat content, while many
small dealers used custard powder or bought prepared ice-cream mixes and their product usually had a
low fat content.
In 1945 when the sale of ice-cream was again permitted, manufacturers were granted supplies
of fat, sugar and powdered skimmed milk. The latter was soon withdrawn, and the restrictions on the
use of milk and butter have resulted in many formulae being tried to give the necessary consistency and
some food value.
There is no statutory standard for ice-cream in this country, though just before the war the
Manufacturers' Association proposed a standard of not less than 8 per cent, milk fat and not less than
10 per cent, of other milk solids. The establishment of a chemical standard would be difficult in the
present food supply position.
In recent years the cleanliness of ice-cream has given rise to anxiety, and though no bacteriological
standard has been laid down the Ice-Cream (Heat Treatment) Regulations were brought into operation
in May, 1947, with a view to improving the hygienic quality. The Regulations require all ice-cream,
except complete cold-mix powders, to be heat treated with a view to killing any pathogenic organisms
which may be present and lay down the temperatures at which mixtures are to be kept before and after
heat treatment—these temperatures are such as to discourage bacterial growth. The enforcement of these
regulations will call for regular and persistent supervision of premises, plant, etc., by Sanitary Inspectors
especially as the necessary new plant is difficult to obtain.
The attention of all manufacturers and vendors of ice-cream has been drawn to the Regulations,
and the opportunity taken to remind them of the general hygienic requirements laid down in the Food and
Drugs Act for any premises used for the manufacture or sale of any food.
Bakehouses.—Visits of inspection to bakehouses numbered 140 in 1947. On six occasions complaints
were received of the presence of foreign bodies, e.g., cigarette end, nail, etc., in bread or cakes. The
offenders were warned in five cases, and a fine of £5 with 5 guineas costs was inflicted in the other case.
Slaughterhouses, etc.—There is no public abattoir in the Borough, and the eight private slaughterhouses
remain closed. There is one licensed knacker's yard and the humane killer is used on all animals
slaughtered there.
Inspection of Meat and Other Foods.—Premises where food is prepared or sold were submitted
to regular inspections. Inspections of food were carried out during the year as follows:—Meat, 294;
fish, 99; provisions, 314; vegetables and fruit, 116; hawkers foodstuffs, 46; and other foods, 15.
Premises where food was prepared were submitted to 755 inspections.
During the year 29,191 lbs. of unsound food and 5,774 tins of unsound tinned food were seized
by or surrendered to the Sanitary Inspectors on retail premises in the Borough. The weight of unsound
food is much greater than in 1946, by reason of the condemnation of 19,600 lbs. of vegetables which had
been delayed in transport. No prosecution for selling or exposing for sale food which was unfit for
human consumption was undei taken during 1947.
Municipal Restaurants.—One municipal restaurant was closed in March, but the other was open
during the whole year. The number of meals served during 1947 was 58,135 to the public and 62,032 to
school children. No complaint in regard to the food served in these restaurants reached the Health
Department.

As a result of these analyses four prosecutions were instituted and resulted in fines and costs
amounting to £30 5s. Od.
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